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POTATO MEAT PIE

PREP TIME: 30 min

COOKING TIME: 1 AND A HALF HOUR

SERVES: 6

INGREDIENTS

445g pack sour cream shortcrust pastry (eg. Careme), thawed
1 egg, lightly beaten, for glaze
Pie filling
1 tablespoon olive oil
1 brown onion, peeled and diced
1 clove garlic, finely chopped
1 stick celery, diced
1 carrot, peeled and diced
500g beef mince
¼ cup (35g) cornflour
2 cups (500ml) beef stock
375ml pale ale
2 tablespoons tomato paste
½ cup (160g) sundried tomato chutney (eg. Spring Gully)
2 teaspoons Worcestershire sauce
Salt flakes and freshly ground black pepper
Mashed potato
800g Spud Lite potatoes, peeled and quartered
60g unsalted butter
Salt flakes and freshly ground black pepper

METHOD

For the pie filling, heat olive oil in a large saute pan over a low heat. Add onion, garlic, celery and
carrot, stirring to combine.

Cover and cook for 10 minutes or until onion is tender.

Increase heat to medium-high and add beef, stirring until combined. Cook for 5 minutes or until
meat browns, stirring regularly to allow even cooking.

Add cornflour, stirring until well combined.

Add stock, ale, tomato paste, chutney and Worcestershire sauce, stirring to combine.

Bring to the boil, reduce heat to a simmer and cook for 20 minutes or until mixture has reduced down to a very thick sauce, stirring occasionally to prevent sticking to pan. Season with salt and pepper, remove from heat and allow to cool completely.

Meanwhile, for the mash, place potatoes in a steamer basket over boiling water and cook for 15 minutes or until very tender.

Remove from heat and mash until smooth. Add butter, salt and pepper, stirring until the mash is well combined and smooth.

Allow to cool completely.

Preheat oven to 200°C (180°C fan-forced).

To assemble pies, place pastry on a lightly floured surface and cut out 6 x 16cm pastry rounds for the
pie bases.

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CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

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